Cook the bacon in a large frying pan over medium high heat until cooked on both sides.  Remove from the pan and let the bacon cool on a plate lined with paper towels.

Clean the potatoes.  Peel and quarter the potatoes.

Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.

Drain the potatoes and then return them back to the pot.

Then add in the butter, salt and milk. Use an electric mixer to blend the potatoes until they are light and fluffy.

Gently stir in the sour cream.  Once combined, stir in 1 cup of the shredded cheddar cheese.

Preheat the oven to 350 degrees Fahrenheit and place the mashed potatoes in a 9X9 baking pan or a 2 quart casserole pan.

Top the mashed potatoes with the shredded cheese, bacon and chives.

Cover with foil (slightly tent the foil so that it does not stick to the cheese) and bake for 10-15 minutes.

Remove the foil and bake for 10 minutes until the cheese is melted and bubbly.

Serve warm topped with the chives and enjoy!